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1/2 kg - small shrimp, shelled
1/2 cup - Tomato ketchup
1/2 cup - freshly squeezed orange juice
1/4 cup - freshly squeezed lemon juice
2 tsp - Tabasco
1 tsp - lightly packed, finely grated orange zest
2 tsp - tomato twist
1 cup - red onion, diced finely
How to Make Shrimp Cocktail
Fill a large stockpot with water, salt it heavily and bring it to a simmer over medium heat.
Add shrimp and poach it until they are pink and firm - about 7 minutes. Then drain and cool the shrimp; set aside.
Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, Tomato twist and orange zest in a large, nonreactive bowl and stir until combined.
Wash iceberg lettuce and cut into medium dices.
Mix the lettuce, onion and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
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